Best 5 Raspberry Coconut French Toast Slow Cooker Style Recipes

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Indulge in a delightful breakfast or brunch experience with this collection of Raspberry Coconut French Toast recipes, specially crafted for your slow cooker. These recipes offer a unique twist to the classic French toast, combining the vibrant flavors of raspberries and the tropical essence of coconut. From a simple overnight recipe to a decadent stuffed French toast, each dish promises a delectable journey that will tantalize your taste buds. Dive into the creamy coconut custard, savor the burst of fresh raspberries, and enjoy the perfect balance of sweetness and tanginess in every bite. Whether you prefer a classic presentation or a creative twist, these recipes will guide you in creating an unforgettable French toast experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY-STUFFED FRENCH TOAST



Raspberry-Stuffed French Toast image

Provided by Food Network

Categories     dessert

Yield 4

Number Of Ingredients 13

1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
4 eggs
2 cups whole, 2 percent fat, or 1 percent fat milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in 1 block
Unsalted butter
1 cup raspberries, fresh or thawed frozen
1 package frozen raspberries, defrosted
Confectioners' sugar, to taste
2 tablespoons freshly squeezed lemon, or to taste

Steps:

  • Warm 6 serving plates in the oven at 200 degrees.
  • Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
  • Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

RASPBERRY BAKED FRENCH TOAST



Raspberry Baked French Toast image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
  • Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE



Coconut-Cardamom French Toast With Raspberry-Rhubarb Compote image

Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.

Provided by Tara O'Brady

Categories     Breakfast     Rhubarb     Raspberry     Cardamom     Vanilla     Milk/Cream     Coconut     Egg     Maple Syrup     Pistachio     Brunch     Mother's Day     Bake     Summer     Spring     Soy Free     Tree Nut Free

Yield 4 Servings

Number Of Ingredients 23

Compote
8 oz. rhubarb (about 3 medium stalks), cut into ½" pieces (about 2 cups)
4 oz. raspberries (about 1 cup)
¼ cup (50 g) granulated sugar
2 green cardamom pods, cracked
1 vanilla bean, split lengthwise
Filling
¾ cup heavy cream
¾ cup (60 g) unsweetened shredded coconut
2 Tbsp. granulated sugar
⅛ tsp. kosher salt
French toast and assembly
¼ cup (50 g) granulated sugar
2 green cardamom pods, crushed
½ cup whole milk
4 large eggs
½ cup heavy cream
¼ tsp. almond extract
¼ tsp. rose water or ⅛ tsp. rose extract
⅛ tsp. kosher salt
8 (½"-thick) slices bread (shokupan, pain de mie, Pullman, or similar white bread)
Unsalted butter or vegetable oil (for pan)
Pure maple syrup; coconut whipped cream, coconut yogurt, or dairy whipped cream; finely chopped pistachios; sprinkles; food-grade edible rose petals; unsweetened coconut flakes (for serving; optional)

Steps:

  • Compote
  • Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
  • Filling
  • Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
  • French toast and assembly
  • Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
  • Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
  • Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
  • Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.

AMAZING SLOW COOKER FRENCH TOAST



Amazing Slow Cooker French Toast image

I came up with this recipe when I was looking for a recipe for French toast that I could make in the slow cooker. Some people will say this is more of a bread pudding, but say what you will. This is delicious!

Provided by groucho

Categories     Breakfast and Brunch     French Toast Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

1 apple, cut into bite-size pieces
⅓ cup brown sugar
6 tablespoons butter, thinly sliced
6 eggs
1 cup milk
1 teaspoon vanilla extract, or to taste
1 teaspoon ground allspice, or to taste
½ cup raisins
1 (16 ounce) loaf cinnamon-raisin bread, torn into chunks

Steps:

  • Grease the inside of a slow cooker.
  • Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices.
  • Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker.
  • Cook on High for 2 hours.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 66.5 g, Cholesterol 219.8 mg, Fat 21.5 g, Fiber 3.8 g, Protein 16.4 g, SaturatedFat 9.4 g, Sodium 457.4 mg, Sugar 41 g

COCONUT FRENCH TOAST



Coconut French Toast image

This coconut French toast is coated with coconut flakes for a special breakfast treat. -Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 7 servings.

Number Of Ingredients 7

12 large eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day-old bread
1 package (7 ounces) sweetened shredded coconut
Maple syrup, optional

Steps:

  • In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.

Tips:

  • Use a slow cooker with a removable liner for easy cleanup.
  • If you don't have a slow cooker, you can also make this recipe in a baking dish in the oven at 350 degrees Fahrenheit for 30-35 minutes, or until the French toast is golden brown and cooked through.
  • You can use any type of bread for this recipe, but a thick, sturdy bread like French bread or challah will work best.
  • Be sure to whisk the eggs and milk together thoroughly before pouring them over the bread. This will help to ensure that the French toast is evenly cooked.
  • If you like your French toast extra crispy, you can sprinkle some brown sugar or cinnamon sugar on top before cooking.
  • Serve the French toast with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

This Raspberry Coconut French Toast Slow Cooker Style is a delicious and easy breakfast or brunch recipe that is perfect for a crowd. The slow cooker does all the work, so you can relax and enjoy your morning. With its sweet and tangy raspberry coconut filling, this French toast is sure to be a hit with everyone at your table.

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